Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1-1/4 lb calamari and tentacles,
-cleaned
3 tb virgin olive oil
1 dry red chili pepper, broken
3 lg onions
salt and pepper, to taste

Clean calamari and cut tubes crosswise into 1/2-inch rings. Dry calamari on
paper towels and reserve.

In a medium frying pan, heat 1 tbsp. oil over medium-high heat. Add the
calamari and sauté until the rings turn opaque white, approximately 30
seconds to one minute. Transfer calamari to a bowl and set aside.

Wipe frying pan dry, add remaining oil and heat. Add chili pepper and heat
until it turns dark. Remove chili with a slotted spoon and discard. Add the
onions to the hot chili oil and cook, stirring, until onions are wilted,
approximately 5 minutes. Reduce heat to medium; partially cover pan and
cook, stirring occasionally, until onions are caramelized to a golden
brown, approximately 30 to 40 minutes. Add more oil if onions are dry or
stick to the pan. Season with salt and pepper. Add calamari and stir until
heated throughout. Serve with slices of hot or toasted French bread.

Contributor: Esther Pérez Solsona


NYC Nutrilink: N0^00000

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